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Gbape Punch

From Manufacture and use of unfermented grape juice (1915).

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A historical recipe

Manufacture and use of unfermented grape juice, by George C. (George Charles) Husmann (1915).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 1 pound of sugar
  2. a pint of water
  3. 1 quart of grape Juice

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil together 1 pound of sugar and half a pint of water until it spins a thread;
  2. remo\'o from tho lire and wlien cool add tlio juico of 6 lemons «nd 1 quart of grape Juice.
  3. Let this stand over night.
  4. Serve with plain water, Apollinaria wftt»r, or eodei water.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Manufacture and use of unfermented grape juice (1915), printed page 14, digitised by the Internet Archive: https://archive.org/details/CAT87203714

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.